"This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans
INGREDIENTS
4 cups vegetable stock
2 (14.5 ounce) cans stewed tomatoes
1 large potato, cubed
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 large head cabbage, finely chopped
2 tablespoons Italian seasoning
1 (15 ounce) can kidney beans
3 cups fresh corn kernels
1 large zucchini, sliced
1 cup uncooked orzo pasta
salt and pepper to taste
DIRECTIONS
In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
